Cheese Omelette
From The Carbon County cook book, 1926
Recipe is incomplete.
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
466Calories
40 gProtein
5 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein40 g
Carbohydrates5 g
Fiber0 g
Sugars4 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1123 mg
Sodium449 mg
Potassium505 mg
Calcium243 mg
Iron5.3 mg
Magnesium43 mg
Phosphorus656 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A499 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.3 mg
Folate141 mcg
Choline893 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 39. The excerpt below is the record exactly as published.
Cheese Omelette. Beat 6 eggs until very light, add 14 cup milk, salt and pepper to taste and put in pan in which a small piece of butter has been heated. Let cook until it begins to set, then sprinkle with finely shaved or grated cheese
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